There's nothing better than left-over Christmas ham, it's a lazy man's Boxing Day Cricket Test banquet.
We love this recipe for Bubble and Squeak crafted by our apprentice butcher (and qualified chef) Nathan. He knows his way around a ham and now he's teaching us how to whip up an easy supper at Christmas.
8 large kestrel potatoes, peeled
2 golden shallots, thinly sliced
3 cloves garlic, thinly sliced
1 sugarloaf cabbage, cored and roughly chopped
400g leftover Xmas ham, roughly diced
300g creme fraiche
½ bunch dill, chopped
½ bunch chives, chopped
Small amount of seasonal salad greens
3 small red radishes, cut into small wedges
1 jar salmon roe
Sea salt and black pepper
Rock salt (for roasting)
Poached eggs (if desired)
Preheat oven to 200c.
Spread rock salt out on a large baking tray and place potatoes on top of salt.
Pierce each potato a few times with a knife. Place in oven and bake until the knife comes out clean.
Once potatoes have cooked through, cut in half and scoop out the flesh. Put in a bowl and cling film. Keep warm.
Place a large saucepot on medium heat and add 2 tbsp of duck fat to the pot and allow to melt. Now add your shallots, garlic and ham. Allow to soften and get a bit of colour on it.
Once cooked down with a bit of colour, now add your roughly chopped sugarloaf cabbage to the pot and cook down until it's very tender and lightly browned.
Once your cabbage/onion mix is done add your potatoes to the pot and mash
them up with the cabbage. It doesn't need to be perfectly smooth. Season fairly heavily with black pepper and sea salt. Set mixture aside in a warm spot with a lid on.
Place your creme fraiche in a bowl and lightly whip it until it begins to thicken and form soft peaks. Now gently fold in your chopped dill and chives. Season with lemon juice and salt/pepper. Cover and refrigerate.
Place a medium/large non-stick pan (need to be oven safe) on a high heat and place 1 tbsp duck fat in the pan. Allow pan/fat to get very hot.
Once hot, very carefully add your potato mixture to the pan.
Allow the mixture to fry in the fat until it starts to colour and lift easily from the pan. Place in oven and bake for 25-30 minutes until golden brown.
Once cooked remove from oven and allow to cool until just warm. Then carefully flip onto a large cutting board.
In a small bowl mix salad green leaves, radish, a drizzle of EVOO and salt.
To serve, serve a slice on a plate with a poached egg, creme fraiche, dressed leaves and salmon roe.